Hook weight VS packaged weight

What turned me off the butcher was the day I opened some packaged meat and found a pine needle. I was hunting in prairie farmland with no pine tree anywhere to be found. Plus i always trimmed the fat off and made sure it was clean before turning it in to the butcher. However I have seen what was hanging for wild game and it is a shame what some people will turn in or what the butcher will accept.
You are right, he is running a business and time is money.
 
so we got our 2 moose back, cut and wrapped 390lbs + 30lbs peppernoni
that's 50% to 55% of hook weight in processed meat.
my gawd is it tasty ;)
 
my butcher is .65 a pound for cutting and wrapping, sausage/pepperoni is extra
for example
our 2 moose = combined weight 781lbs going in
steaks, roasts, ground and 30lbs pepperoni came to $603.90 or 533.03 without the pepperoni (taxes included)
 
I've found moisture to be the biggest factor when comparing field dressed only to final packaged product on moose. I know for a fact that hind quarters properly hung for 14 days weigh nothing like they did when I first hung them up, never mind after being de-boned.

Bears give even less weight than moose. Last time I carefully de-boned and trimmed the fat from a bear, I got exactly 48 lbs of trimmed meat, and 50 lbs of fat (fall bear), from a sow black bear that started at right around 160 lbs. Kind of changed my mind on shooting black bears, when we are legally obligated to do something with the hide up here, and you end up paying $400 (for tanning) for about 50 lbs of bear burger, and have all that work involved. :(
 
On black bears, had the same realisation after cutting up a 297lb bear and getting about 100lbs from it and a skin you'd really rather not pay for. Grizzlies are the only bear hunting I do here out, will just wait for my draws and see less action, as keeping the meat is not required here for them. Last black bear become dog food anyhow, it's not my choice of meat when there's Elk to be eaten.
 
firemachine69 said:
Question: why isn't anyone keeping game fat?
Click to expand...

We do, especially deer fat.

To be fair I never bothered but my better half collected the fat from a couple really fat deer a few years back and started making soap and candles.
The soap is really nice. I was surprised how easy it is and after the first step it does not smell any more.
The candles smell less than any commercial candles I have seen, which surprised me too.

Deer fat is not really suitable for consumption though.
 
yodave said:
Did I nail that or what..................
Click to expand...

you did indeed ;)
although the butcher said we lost some extra due to some unseen damage in the shoulder...... but still you hit it in the ballpark for sure


as for keeping fat. I've never done it but I have had pie pastry shells from a friend that were fricken unbelievable. made using rendered fat from high country , blueberry and rosehip eating blackbear.
 
I think if a butcher close trims venison, as they should, to remove venison fat you are going to get around 50% loss. Moose is different, there is no fat on moose you should get a greater percentage back. Bear is way different, as it has tons of fat, unless it's spring bear.
 
You must log in or register to reply here.
Back
Top Bottom